Quick Jambalaya

Quantity	Description
1 lb.	Spicy Bulk Italian Sausage
10 ounces	Cooked Shrimp
1.5 cups	Uncooked Instant Rice
1 can	15 ounce can Chicken Broth
1 can	15 ounce can Tomato Sauce
1 can	15 ounce can Stewed Tomatos, Undrained
1/4 tsp.	dried thyme leaves
1/4 tsp.	Chili Powder
1/8 tsp.	Cayenne Pepper
1	Small Green Bell Pepper
1	Chopped small onion

Procedure

Cook onions until translucent and sauté bellpepper in butter and set aside. Cook sausage in large skillet, drain. Add remaining ingredients. Simmer uncovered at least 10 minutes. Serve with beer.

Links

Steve Sloan's Own Home Page
The Sloan Home Page
Recipe Home Page

This page last updated:

November 23, 1999

Steve Sloan, San Jose, CA, USA